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Sausage and Mash with Onion Gravy
Proper butcher's bangers, buttery mash and a dark, sweet onion gravy. The greatest weeknight comfort food there is.
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The exact cuts from our counter, delivered fresh across Essex.
Bangers and mash stands or falls on the quality of the sausage and the patience of the gravy. Proper Cumberland sausages with real meat content, and onions cooked slowly until they're dark and sweet — nothing else matters.
Method
Start the gravy: cook the onions in the oil and butter over medium-low heat for 20-25 minutes, stirring often, until deeply caramelised.
Meanwhile, boil the potatoes in salted water for 15-18 minutes until completely tender.
Fry the sausages over medium heat for 12-15 minutes, turning regularly, until browned all over and cooked through.
Drain the potatoes and steam-dry for 2 minutes. Mash with the butter and warm milk until smooth. Season well.
Stir the flour and sugar into the onions and cook for 1 minute. Add the stock, balsamic and Worcestershire sauce, and simmer for 5 minutes until glossy.
Serve a swoosh of mash, three sausages, and a lake of onion gravy. Peas optional but encouraged.
Pro tips from the block
- Don't rush the onions: twenty minutes minimum. Pale onions make pale gravy.
- Steam-dry the spuds: waterlogged potatoes make gluey mash. Give them two minutes in the hot, empty pan.
- Prick nothing: piercing sausages lets the juices out. Medium heat and patience keeps them inside.
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